Ciao Chow Linda
Crumb Topped Pumpkin Muffins
Crumb Topped Pumpkin Muffins
Crumb-topped Pumpkin Muffins
Author: Ciao Chow Linda
Ingredients
FOR THE CRUMB TOPPING:
2 tablespoons granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter melted
scant 1/2 cup all purpose flour
FOR THE MUFFINS:
1 1/2 cups all purpose flour see note
2 teaspoons ground cinnamon or pumpkin pie spice
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup light brown sugar
1/3 cup canola, vegetable or melted coconut oil
1 1/4 cups canned pumpkin puree
1 teaspoon vanilla extract
FOR THE CINNAMON ICING:
Cinnamon icing:
5 tablespoons powdered sugar
1-2 teaspoons milk more, if needed
1/8 teaspoon ground cinnamon
Instructions
FOR THE CRUMB TOPPING:
In a medium bowl, combine sugars, cinnamon, salt, and melted butter.
Whisk until combined.
Add flour, and stir until the flour is combined.
Set aside.
FOR THE MUFFINS:
Preheat oven to 350°F.
Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.
In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined.
Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.
Divide the batter between 12 muffin cups.
Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin.
Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean.
Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
FOR THE ICING:
Whisk all ingredients until smooth.
Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.